Brigade System

responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains appretinces, and maintains a sanitary and hygenic environment for the preparation of food.

Second in command. Receives ordes directly from the chef de cuisine for the management of the kitchen and often serves as the representative when the chef de cuisinee is not present.

Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in the smaller restaurants may work on fish dishes and prepare sauteed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous chef.

Manages a team of cooks that roasts, broils, and deep fries dishes.

Grill cook - prepares grilled foods instead of the rotisseur.

Fry cook - prepares fried foods instead of the rotisseur.

Fish cook - prepares fish and seafood dishes. Under the rotisseur.

Prepares soups and other side dishes not involving meat or fish, including vegetable dishes and egg dishes

Soup cook - Reports to the entermetier and prepares the soups.

Vegetable cook - Reports to the entermetier and prepares the vegetable dishes.

Pantry supervisor (Literally: food keeper) - responsible for preparationof cold hors d'oeuvres, prepares salads, organizes large buffet displays, and prepares charcuterie (sausage and cold meats) items. Also handles ice sculptures. Maybe in charge of service a la russe.

Pastry cook - prepares desserts and other meal-end sweets and for locations without a boulanger, also prepares bread and other baked items. May also prepare pasta for the restaurant.

Prepares canides and petit fours instead of the the patissier.

Prepares frozen and cold desserts instead of the the patissier.

Prepares show pieces and specialty cakes instead of the the patissier.

Prepares bread, cakes, and breakfast pastries instead of the the patissier.

Butcher - butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

Senior chef (Literally: Chief of party) - responsible for managing on a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser stationare commonly referred to as a demi-chef.

Announcer/expediter - takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie.

Cook - preparing specific dishes in a station; may also be referred to as a cuisinier de partie.

Prepares the meal served to the restaurant staff.

Spare hand/roundsman - moves throughout the kitchen, assisting other positions in kitchen.

Junior cook - also works in the specific station but reports directly to the chef de partie and takes care of the tools for the station.

Apprentice - are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.

Dishwasher - cleans dishes and utensils and may be entrusted with basic preparatory jobs.

Pot and pan washer - takes care of tghe pots and pans instead of the plongeur.

Literally "kitchen boy" - preforms preparatory and auxiliary work for support.